http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1046516-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ab7027aadfa4e4c309ad38944b30e8f3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-001 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate | 1963-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_195f1db497c1f89da7139ac9f6fdcc21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_508a8cf97be0001d119ceb71dc2ab45a |
| publicationDate | 1966-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1046516-A |
| titleOfInvention | Improvements relating to fatty compositions |
| abstract | Solid and semi-solid fatty compositions (including shortenings, semi-plastic fats, margarine and butter) are prepared by cooling a suitable fat blend containing 0-25% of its weight of water, and if free from water not containing more than 40% of a liquid oil, so gradually from the molten condition to a temperature in the range 10-30 DEG C as to form a slurry in which the solids content of the fat is in the range 5-50% when measured at 20 DEG C., and comminuting the slurry so as to produce a composition in which the total crystal surface is not more than 100 sq. m. per c.c. of solid fat, and the major dimension of substantially all the crystals is not more than 15 microns. Aerated shortenings may be prepared by introducing an inert gas, e.g. N2, to the fatty composition just before the comminution stage. When preparing butter and margarine either an emulsion of a suitable aqueous phase (e.g. milk) with molten fat is cooled and comminuted as above, or the molten fatty phase can be cooled alone and then mixed with the aqueous phase just before the comminution treatment. Suitable fatty components are described, and apparatus in which the process may be carried out is also described. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0422712-A2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0422712-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-637407-B2 |
| priorityDate | 1963-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 24.